Try this brilliant Egyptian recipe from the head chef of London restaurant Ombra. Made using fava beans, it’s mashed into a chunky purée along with garlic, lemon and tahini
Prep:5 mins
Serves 2 as main or 4 as side
400g can fava beans (available online) or broad beans1 small onion, finely chopped2 garlic cloves, crushed100ml olive oil2 tsp ground cumin1 tsp chilli flakes2 large, ripe tomatoes, roughly chopped (or 200g can of chopped tomatoes, if tomatoes aren’t in season)½ lemon, juiced2 tbsp tahini
STEP 1Drain the beans and rinse. Fill the empty, clean can with water and pour into a saucepan with the beans. Bring them to the boil to warm through, then take them off the heat.STEP 2Meanwhile, in a separate medium frying pan, gently fry the onion and garlic in all but a few tablespoons of the olive oil for 5 mins, then add 2 tsp sea salt flakes, the cumin, chilli flakes and tomatoes. Drain the beans, reserving some of the cooking liquid. Add to the onion mixture and cook over a low heat for 30 mins, stirring often and adding some of the cooking liquid if it looks dry.STEP 3Using a potato masher, mash the beans with the remaining olive oil, lemon juice and tahini. The final consistency should be a chunky, soft purée. If it splits slightly, mix in a drop of cold water.
